Cauliflower Mac n Cheese

Now can there ever really be a guilt-free macaroni and cheese? Well, let’s put it this way...we can try to make a “less guilty” version. However, we don’t want to sacrifice the creamy goodness macaroni and cheese is known for, so I still include those savory flavors we all love. The reason I call this version skinny, is because I I cut out half of the cheese and cream that would be in your traditional recipe and swap it with cauliflower puree. Also, it is common to sprinkle bread crumbs over your macaroni and cheese before baking. For this recipe, I just sprinkled a little cheese and cracked a bunch of fresh black pepper overtop for the extra bite. It is deceptively delicious!

  • 2 cups cauliflower puree:

  • 1 pound cauliflower (1 head)

  • ½ cup low fat milk

  • 1 cup shredded sharp cheddar cheese, for sauce

  • 1 cup shredded sharp cheddar cheese, for sprinkling 

  • ¼ cup shredded mozzarella cheese

  • 1 pound elbow macaroni

  • 2 cups lowfat milk, for sauce

  • 3 tbsp butter

  • 2 tbsp flour

  • Salt

  • Ground black pepper

  • Ground nutmeg

  1. Preheat oven to 375.

  2. Prepare your cauliflower puree: Bring a pot of water to a boil, add salt and chopped up cauliflower. Cook until the cauliflower gets really soft, it is ok if it gets mushy. Strain, then add to a Vitamix or blender with ½ cup of milk. Puree until very creamy and smooth, no lumps at all. It should have a texture like baby food. Set aside.

  3. Start boiling water for pasta, then cook pasta a few minutes shorter so it has a firm bite. 

  4. In the meantime, heat butter in a saucepan over low heat. Once butter is melted add flour and whisk for about a minute until combined well and so that you can’t really “smell” the flour anymore.

  5. Add milk and continue to whisk over medium low heat. Continue to whisk often so the milk doesn’t burn on the bottom of the pan. Rapid whisking will also help this mixture slightly thicken. Add a sprinkle of ground nutmeg.

  6. Once the milk mixture has thickened a little and is hot, add the cauliflower puree, 1 cup of cheddar, ¼ cup of mozzarella. Continue to stir until the cheese is melted and it is all mixed together well. Salt a 2-3 pinches of salt, stir, remove from heat and set aside.

  7. Butter a large baking dish. Strain pasta and transfer into the baking dish. Pour the cauliflower and cheese mixture overtop then toss to combine.

  8. Top with remaining cup of cheddar and sprinkle freshly ground black pepper.

  9. Place in oven and cook for 10 minutes. Then turn on broil for 2 minutes. 

  10. Remove from oven and serve hot.

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PastaDanielle SimoneComment